Fancy Gazpacho Trio & its Fancy toppings

Gazpacho is the ultimate summer starter, and with this heat wave we’ve seen spread across London the past few weeks, I’ve been craving something smooth and fresh to bring some excitement into our plates!

IMG_4612

This recipe is very simple to execute however you will need a good quality blender for it. I have a variety of blenders at home but for this one I used our NutriBullet because it gives soups a very smooth and silky texture.

Also keep in mind you will need to give the Gazpacho time to cool in the freezer (at least 45 minutes) or in the fridge (at least 2 hours), so make sure you have time for it!

RECIPE

  • Type: Vegetarian (can be made Vegan if using non-dairy cheese instead of Feta Cheese)
  • Approx. Preparation time: 10 mins
  • Approx. Cooking & Assembly time: 20 mins
  • Approx. Cooling time: 45 mins to 1 hour
  • Serves: 4

INGREDIENTS

  • 1 yellow pepper

  • 1 orange or red pepper

  • 1 courgette

  • 1 cucumber

  • 1 red onion

  • 2 large vine tomatoes
  • 1 very small clove of garlic

  • 160g can of sweetcorn (unsweetened)

  • 240g can of pre-cooked chickpeas

  • 100g feta cheese

  • 3 teaspoons Chaat Masala

  • 3 Paprika
  • Salt and pepper, to taste

  • 5 tablespoons Olive oil (for this recipe invest in good quality olive oil, this will make all the difference!)

  • 9 cups of cold water

PREPARATION STEPS

For the fancy toppings:

  1. Drain the sweetcorn and set aside.
  2. Drain and rinse the chickpeas and set aside.
  3. Chop the feta cheese into small cubes and set aside in the fridge.
  4. Cut in a julienne (= in very fine pieces) one quarter of the red onion, one quarter of the cucumber and one quarter of each pepper. Set aside in the fridge.
  5. Peel the garlic and cut the clove in half
  6. Chop the remainder of the vegetables in large chunks and place in separate bowls:
    • Red Gazpacho: The tomato, red or orange pepper, half the garlic and a third of the onion
    • Green Gazpacho: The cucumber, courgette and a third of the onion
    • Yellow Gazpacho: The remainder of the sweetcorn, the yellow pepper, half the garlic and a third of the onion

COOKING & ASSEMBLY STEPS

For the fancy toppings:

  1. Heat one tablespoon of olive oil on high heat. When the oil is hot, add only one tablespoon of sweetcorn to the pan, along with a pinch of salt, a pinch of pepper and one teaspoon of paprika. Stir so that the sweetcorn is homogeneously covered with the spices. Cook still the sweetcorn starts popping (be careful here, as they’ll jump out of the pan!). Once the sweetcorn is cooked, set aside to cool.
  2. Heat one table spoon of olive oil in another pan on high heat. When the oil is hot, add all of the chickpeas, along with a pinch of salt, pepper, and one teaspoon of chaat masala. Stir so that all the chickpeas are covered in the spices. Cook until the chickpeas crisp up, stirring regularly to prevent them from burning. When they are cooked, set aside to cool.

For the Gazpachos:

Yellow Gazpacho:

  1. Pop the yellow gazpacho ingredients in the blender
  2. Top up with: 2 teaspoons paprika, salt and pepper to taste, 1 tablespoon of olive oil, and 3 cups of cold water.
  3. Blend until silky smooth.
  4. Cover and leave to cool in the freezer (for 45 minutes) or in the fridge (for 2 hours)

Red Gazpacho:

  1. Pop the red gazpacho ingredients in the blender
  2. Top up with: 2 teaspoons chaat masala, salt and pepper to taste, 1 tablespoon of olive oil, and 3 cups of cold water.
  3. Blend until silky smooth.
  4. Cover and leave to cool in the freezer (for 45 minutes) or in the fridge (for 2 hours)

Green Gazpacho:

  1. Pop the green gazpacho ingredients in the blender
  2. Top up with: salt and pepper to taste, 1 tablespoon of olive oil, and 3 cups of cold water.
  3. Blend until silky smooth.
  4. Cover and leave to cool in the freezer (for 45 minutes) or in the fridge (for 2 hours)

 

To serve:

  • Serve a selection of Gazpachos, chilled, to each person
  • Serve the toppings in separate bowls, so people can pick and mix how to sprinkle on the Gazpachos

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s